Supergreen Soba Noodle Bowls

This plant-powered salad is rich in essential vitamins and minerals to help support a healthy immune system.

The soba noodle base adds quality carbohydrate to help support energy levels, mixed in with mountains of green vegetables rich in vitamin C, E and A to support vital cellular functions of the immune response. Choosing tofu as the key protein keeps the salad vegan-suitable, but also provides a hefty serving of iron and zinc. Tofu is one of the most nutrient-dense foods on the market, making it a great choice when you want to give your body some extra love and care. Makes 4 servings

Ingredients

• 1 packet of soba noodles (~270g)
• 1 tbsp extra virgin olive oil
• 250g firm tofu, cubed
• ½ medium wombok cabbage, shredded
• 1 cup edamame beans, defrosted
• 1 cup snow peas, thinly sliced
• 3 spring onions, thinly sliced
• 5g seaweed sheets (nori), thinly sliced
• 2 tbsp sesame seeds
• 1 avocado, sliced
• 2 tbsp soy sauce
• 1 lime, juiced
• 1 tbsp miso paste
• 1 tsp brown sugar

How to make

• 1. Cook soba noodles according to packet instructions until tender. Drain and set aside.
• 2. Heat olive oil in a medium frypan over moderate heat. Add tofu to the pan and toss to coat, cook for five minutes or until crispy. Remove from pan and set aside.
• 3. In a large serving bowl, combine the wombok, edamame beans, spring onion, shredded seaweed and sesame seeds. Add noodles and mix well to combine, ensuring the noodles are well-dispersed through the salad.
• 4. Add the cooked tofu to the bowl, along with the avocado. To make the dressing, combine the soy sauce, lime juice, miso and sugar in a small screw top jar and shake to combine.
• 5. Pour the dressing over the salad and mix well to coat.

Notes

• Want to make it gluten free? Simply substitute the soba noodles for vermicelli noodles and ensure you are cooking with a gluten-free soy sauce.
• Leftover salad can be stored in the refrigerator for up to three days.

Nutritional information